Make the chimichurri: Place the cilantro leaves, canola oil, salt, pepper, and lime juice in the food processor. Pulse until finely chopped. Put into a bowl and add pineapple and red pepper flakes. Set aside.
Heat your grill to medium high. Place the shrimp on skewers, and brush with olive oil and season with salt and pepper. Grill for 2-3 minutes on each side or until pink and opaque.
Place on a serving tray and brush withe melted vegan buttery spread and season with salt and pepper. Serve shrimp over rice with chimichurri sauce.